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Butternut Squash Orzo.

January 31, 2011 by Carolina

You know that meal you had at a restaurant a few weeks ago you can’t stop thinking about? Yea, that one. What is it? Mine was the butternut squash risotto I had at Lago — rocked my face off. I decided to stop lusting after it & try to recreate it at home, boy am I glad I did! I have a feeling I’ll be making this often.

Ingredients (Makes 3 Large Servings)

1 1/2 Cups of Orzo

2 Quartz of Vegetable Stock (8 Cups)

1 TBS Olive Oil

1 Butternut Squash, peeled & diced into small cubes

2 Small Shallots, finely chopped

1/2 TSP Salt

1/4 TSP Ground Pepper

Handful of Spinach, roughly chopped

2 1/2 TBS Pesto

Parmesan Cheese, grated, to taste

In a pot, bring vegetable stock to a boil, then add the orzo. Bring the orzo back to a boil & cook for 8 – 10 minutes. Drain & place orzo back in the pot.

In a skillet, heat olive oil & add butternut squash; cook for 5 - 7 minutes. Add the shallots, salt, pepper & mix. Cook ingredients until tender (about 5 minutes) & remove from heat. Add the squash mixture, spinach & pesto to the orzo; mix well. Serve with grated parmesan cheese on top & enjoy. Buen provecho!

Carolina

Carolina is a marketing professional and graduate student living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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